Ingredients
Scale
- 3 lb beef oxtails, fully thawed and trimmed of excess exterior fat
- 1½ cups low-sodium beef broth
- One 1-ounce packet dry onion soup mix
Instructions
- Arrange prepared oxtails in a suitably sized 5- to 6-quart slow cooker.
- Whisk broth and soup mix together and pour over the meat. Cover and begin cooking immediately.
- Cook on LOW for approximately 9–11 hours, until the meat separates easily from the bone with a fork. Continue if resistant, checking after additional 30–60-minute periods.
- Check liquid near the end and add a little hot broth or water only if needed.
- Transfer tender oxtails to a platter and rest 10 minutes. Skim fat from the juices.
- Serve with skimmed juices, either on the bone or carefully deboned, with sides prepared separately.
Notes
- Time is an estimate; large pieces and different cookers vary.
- Whole-beef safety minimum and fork-tender texture are separate checks; this dish needs prolonged cooking for texture.
- Soup mix supplies salt, so do not automatically add more.
- Browning oil, gravy thickeners, and sides are optional additions beyond the three ingredients.
- Nutrition has not been calculated; bone and fat proportions make edible yield variable.